Fig Pepper Jelly

A pepper jelly to top off a cool block of cream cheese made with figs, jalapeno peppers, and honey for a warm, sweet finish. You can eat it this way with crackers or use the jelly as a dip for chicken strips, a sweet and sour sauce, or warmed up over ice cream.

Author:Louisiana Woman

Prep Time:15 minutes

Cook Time:15 - 20 minutes

Total Time:-25315491 minute

Yield:5 half pints

Ingredients

2 cups fresh or frozen figs, crushed after rinsed and stems removed

2 whole jalapeno peppers, cut stem off and discard

1/2 cup white vinegar

2 cups sugar

1 cup honey

1 teaspoon butter, to keep jelly from foaming

1 1.75 ounce box Sure Jell

Instructions

Rough chop peppers and process in chopper or food processor until they are diced fine.

Sterilize five half-pint jars in the dishwasher or in a pot of boiling water on the stove.

Add figs, peppers, vinegar, sugar, honey, and butter to a heavy sauce pan. Bring to a boil with frequent stirring then add Sur Jell. Boil and stir for 1 minute. Turn off heat and ladle into hot, sterilized jars.

Top jar openings with round seals and screw on lids and process in boiling water for 5 minutes. Remove jars from water onto a clean towel covering countertop and let cool.